B’day cake baked oats

Prep Time: 5 mins
Cook Time: 25 mins

BOTANIKA BLENDS RECIPES

Ingredients

➕ ¼ cup oats
➕ 40 g Botanika Blends Vanilla Cake Batter Plant Protein
➕ ⅓ cup milk of choice
➕ ¼ cup Greek yoghurt (or coconut yoghurt if plant-based)
➕ 1 egg
➕ 1 tbsp nut butter of choice
➕ ½ tsp baking powder
➕ ¼ tsp salt
➕ ¼ tsp cinnamon
➕ 1 tbsp almond butter (for topping)

PLANT PROTEIN - VANILLA CAKE BATTER

$49.95+

SAMPLE PLANT PROTEIN - VANILLA CAKE BATTER

$4.95

Wanna start your day like it’s your birthday? Say less. This protein-packed brekkie is sweet, warm, and fluffy with that classic vanilla cake vibe. Made with Botanika Blends Vanilla Cake Batter Plant Protein — it’s basically a party in a ramekin, minus the hangover.

Let’s bake:

Preheat oven to 180°C. Lightly grease an oven-safe ramekin and set it aside like a VIP seat.
Chuck all the ingredients (except the topping) into a blender and blitz until smooth.
Pour the batter into your prepped ramekin — get every last drop!
Bake for 25 mins, or until a toothpick comes out clean and it smells like heaven.
Top with a generous spoonful of almond butter and dig in while it’s warm 🥄

0 comments

FAQ – Before You Bake 🎂

Absolutely — just blend and store in the fridge. Bake fresh in the morning for max fluff.
Yep! Swap the egg for a flax egg and use plant-based yoghurt. Still delish.
For sure! 2–3 minutes on high should do it — just watch the texture.
With the vanilla protein and nut butter, most peeps find it sweet enough. But feel free to add a dash of maple if you’ve got a serious sweet tooth.

Absolutely — just blend and store in the fridge. Bake fresh in the morning for max fluff.
For sure! 2–3 minutes on high should do it — just watch the texture.

Yep! Swap the egg for a flax egg and use plant-based yoghurt. Still delish.
With the vanilla protein and nut butter, most peeps find it sweet enough. But feel free to add a dash of maple if you’ve got a serious sweet tooth.

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